Posted in Food, recipe

Chef Lane: Capricorn Salad–part goat, part fish, all good for you

You will need:

  • 4 oz of goat cheese
  • 2 planks of salmon (I suggest the Cedar Bay Planked Salmon)
  • 1/2 lb fresh asparagus diced
  • 3 small red peppers diced
  • 3 small yellow peppers diced
  • 1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 Tbs olive oil

While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil.  When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.

Mix all your veg and lettuce and remove fish from the oven.  Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens.  This will serve 2 adults and one child–if the child splits half your salmon with you.  You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry.  You will have enough salad left over for tomorrow’s lunch.

You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.

My favorite way to cook salmon.
Posted in Chef Lane, Food

Chef Lane: More Ridiculously Easy Meals

For dinner tonight, I grilled, cedar plank salmon and made savory garlic pasta.  It took 20 minutes, and I didn’t have to light the bbq.  How did I do it?

Mmmm, salmon!

Cedar Bay, pre-packaged cedar planked salmon.  The salmon filet comes on a plank, and you pop that plank in the oven on 425 for between 14 and 20 minutes, then you eat it.  How easy is that?

The filet is large enough that Thor and I usually share one–one which I cook to well done because I cannot stand half-cooked fish.  I cook one rare for B, and serve it up with any number of sides.

Tonight was a lazy night for me, so I served the fish with pasta shells.  While the salmon was in the oven, I cooked my pasta (I like to put veggie bouillon and oil in my pasta water for some flavor), drained it, and mixed in a heaping spoonful of my new favorite cooking aid:

I love anything that makes life easier.


I picked up the Philidelphia cooking creme on a whim, and I am so glad I did!  It is amazing.  It is really flavorful and light, easy to mix into your recipes, and turns plain shells into something special.

So B’s meal ended up looking like this:

B got the Lemon and Dill spiced salmon from Cedar Bay.

And Thor and I had our well-done salmon chipped up into the shells with a little parmesan cheese on top.  Ours looked like this:

Thor and I had the lightly seasoned salmon chipped into the shells.


I think it speaks well of the fish that Thor asks to have it for dinner.  I give it major thumbs up because it isn’t fishy smelling, or tasting.  I would say you are getting a restaurant quality filet with these.  You can find them in the freezer of the seafood section at your grocery store.